Mexican Ground Beef Skillet
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- ½ medium yellow onion, minced
- 2 large bell peppers, diced
- 1 lb. 85% ground beef
- 3 table spoons homemade taco seasoning
- ½ cup tomato sauce
- 2 table spoons green chiles
- 1 15-oz. can black beans, drained and rinsed
- 1 cup quick-cooking brown rice
- 5 cups beef broth
- ½ cup Mexican shredded cheddar cheese
- Heat olive oil over medium/ high heat in a large nonstick skillet.
- When olive oil fragrant, add garlic opinion, and bell pepper. Sauté for 3-5 minutes.
- Move veggies to the side and add in ground beef. Sauté ground beef for 7-9 minutes, or until fully cooked. Mix everything together in the pan.
- Once the beef is fully cooked, add taco seasoning, tomato sauce, green chiles, and black beans and cook for a few minutes. Then, add ion quick-cooking rice and broth. Bring to a boil over medium/heat.
- Once boiling, turn down to a low and cover. Let simmer for around 20 minutes or until the rice has softened and absorbed the majority of the liquid.
- Sprinkle cheese on top of the skillet and either let melt naturally or pop it in the oven at 400°F for a few minutes to fully melt cheese.
- Serve beef skillet with chips!